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Author: Judith A. Evans
Publisher: John Wiley & Sons
ISBN: 0470659408
Category : Technology & Engineering
Languages : en
Pages : 369
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Book Description
Carbon emissions from the retail segment of the food cold chain are relatively high compared to other parts of the food cold chain. Studies have also shown that food temperature is less well controlled at the retail and consumer end of the cold chain. There is therefore considerable potential to optimize performance of refrigerated display cabinets and the refrigeration systems that are used to operate them to reduce carbon emissions and to improve food temperature control. Sustainable Retail Refrigeration draws together world experts on retail refrigeration. In a single resource, the authors cover the latest technologies and best current knowledge in the field. With increasing concerns about energy use and global warming gasses, retailers are increasingly being called to account for their actions. Sustainable Retail Refrigeration is a valuable reference to manufacturers, managers and policy makers, incorporating both a design and an operational perspective.
Author: Judith A. Evans
Publisher: John Wiley & Sons
ISBN: 0470659408
Category : Technology & Engineering
Languages : en
Pages : 369
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Book Description
Carbon emissions from the retail segment of the food cold chain are relatively high compared to other parts of the food cold chain. Studies have also shown that food temperature is less well controlled at the retail and consumer end of the cold chain. There is therefore considerable potential to optimize performance of refrigerated display cabinets and the refrigeration systems that are used to operate them to reduce carbon emissions and to improve food temperature control. Sustainable Retail Refrigeration draws together world experts on retail refrigeration. In a single resource, the authors cover the latest technologies and best current knowledge in the field. With increasing concerns about energy use and global warming gasses, retailers are increasingly being called to account for their actions. Sustainable Retail Refrigeration is a valuable reference to manufacturers, managers and policy makers, incorporating both a design and an operational perspective.
Author: Jerry Yudelson
Publisher: Springer Science & Business Media
ISBN: 9048127823
Category : Science
Languages : en
Pages : 228
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Book Description
Sustainable Retail Development, addresses the emerging issue of green retail buildings and retail development that will grow significantly in importance over the next half-decade, a trend seen throughout the developed world. This volume is a practical and comprehensive guide to greening retail real estate, including green building and marketing strategies, corporate sustainability programs and features a 10-point “action program” for greening any retail real estate portfolio. Sustainable Retail Development, should be essential reading for professionals in design, construction and operations of shopping centers and retail stores. Well illustrated, this volume features over 30 green retail developments from North America, Europe, South America, Asia and Australia, as well as interviews with 25 leading industry experts.
Author: Management Association, Information Resources
Publisher: IGI Global
ISBN: 1799853551
Category : Technology & Engineering
Languages : en
Pages : 1318
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Book Description
The world population is expected to increase exponentially within the next decade, which means that the food demand will increase and so will waste production. The increasing demand for food as well as changes in consumption habits have led to the greater availability and variety of food with a longer shelf life. However, there is a need for effective food waste management and food preservation as wasted food leads to overutilization of water and fossil fuels and increasing greenhouse gas emissions from the degradation of food. The Research Anthology on Food Waste Reduction and Alternative Diets for Food and Nutrition Security explores methods for reducing waste and cutting food loss in order to help the environment and support local communities as well as solve issues including that of land space. It also provides vital research on the development of plant-based foods, meat-alternative diets, and nutritional outcomes. Highlighting a range of topics such as agricultural production, food supply chains, and sustainable diets, this publication is an ideal reference source for policymakers, sustainable developers, politicians, ecologists, environmentalists, corporate executives, farmers, and academicians seeking current research on food and nutrition security.
Author: Robert Dahlstrom
Publisher: SAGE Publications
ISBN: 1071927175
Category : Business & Economics
Languages : en
Pages : 490
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Book Description
Formerly published by Chicago Business Press, now published by Sage Sustainable Marketing, Third Edition presents a sustainable marketing perspective that addresses financial and social performance as well as ecological performance, in consideration of the impact upon the environment in which markets operate. Authors Robert Dahlstrom and Jody L. Crosno incorporate state-of-the-art examples of business practice while delivering on a theoretically-based and managerially-relevant approach to sustainable marketing.
Author: Irina D. Mihalache
Publisher: Bloomsbury Publishing
ISBN: 1350148326
Category : Social Science
Languages : en
Pages : 522
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Book Description
Cookbooks. Menus. Ingredients. Dishes. Pots. Kitchens. Markets. Museum exhibitions. These objects, representations, and environments are part of what the volume calls the material cultures of food. The book features leading scholars, professionals, and chefs who apply a material cultural perspective to consider two relatively unexplored questions: 1) What is the material culture of food? and 2) How are frameworks, concepts, and methods of material culture used in scholarly research and professional practice? This book acknowledges that materiality is historically and culturally specific (local), but also global, as food both transcends and collapses geographical and ideological borders. Contributors capture the malleability of food, its material environments and “stuff,” and its representations in media, museums, and marketing, while following food through cycles of production, circulation, and consumption. As many of the featured authors explore, food and its many material and immaterial manifestations not only reflect social issues, but also actively produce, preserve, and disrupt identities, communities, economic systems, and everyday social practices. The volume includes contributions from and interviews with a dynamic group of scholars, museum and information professionals, and chefs who represent diverse disciplines, such as communication studies, anthropology, history, American studies, folklore, and food studies.
Author: Eleftherios Iakovou
Publisher: John Wiley & Sons
ISBN: 1118937503
Category : Technology & Engineering
Languages : en
Pages : 336
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Book Description
An interdisciplinary framework for managing sustainable agrifood supply chains Supply Chain Management for Sustainable Food Networks provides an up-to-date and interdisciplinary framework for designing and operating sustainable supply chains for agri-food products. Focus is given to decision-making procedures and methodologies enabling policy-makers, managers and practitioners to design and manage effectively sustainable agrifood supply chain networks. Authored by high profile researchers with global expertise in designing and operating sustainable supply chains in the agri-food industry, this book: Features the entire hierarchical decision-making process for managing sustainable agrifood supply chains. Covers knowledge-based farming, management of agricultural wastes, sustainability, green supply chain network design, safety, security and traceability, IT in agrifood supply chains, carbon footprint management, quality management, risk management and policy- making. Explores green supply chain management, sustainable knowledge-based farming, corporate social responsibility, environmental management and emerging trends in agri-food retail supply chain operations. Examines sustainable practices that are unique for agriculture as well as practices that already have been implemented in other industrial sectors such as green logistics and Corporate Social Responsibility (CSR). Supply Chain Management for Sustainable Food Networks provides a useful resource for researchers, practitioners, policy-makers, regulators and C-level executives that deal with strategic decision-making. Post-graduate students in the field of agriculture sciences, engineering, operations management, logistics and supply chain management will also benefit from this book.
Author: Tonya Boone
Publisher: Springer Science & Business Media
ISBN: 1441961054
Category : Business & Economics
Languages : en
Pages : 249
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Book Description
A sustainable enterprise is one that contributes to sustainable development by simultaneously delivering economic, social and environmental benefits or what has been termed "the triple bottom line." While pursuing profit, socially responsible companies should be sensitive to the environment and uphold the rights of all the firm's stakeholders. This edited volume explores leading-edge ideas — both by academics and forward-thinking companies — to (re)design and market products, source, manufacture, and eventually distribute and recover or dispose of them in an environmentally, ecologically, and socially responsible way. This edited volume is made up of fifteen chapters loosely grouped into clusters. After an introduction, chapter 2 shows the greenhouse emissions at various levels, from countries all the way to individual products. Chapters 3-7 each focus on an industrial sector and address issues specific to that industry, with chapter 7 presenting a case study on LEED certification of Miller Hall, home of the Mason School of Business where two of the authors (Tonya and Ram) work. Chapters 8-10 address product take back in the supply chain. Chapter 8 introduces e-waste and surveys what firms are doing to combat it. Chapter 9 provides an overview of existing take-back legislation and academic papers that have studied various research questions associated with them. Chapter 10 is a tutorial that addresses the problem of product disposition on a closed-loop supply chain: what should a firm do with a product return? Chapters 11-15 address measurement, monitoring, decision-making, and reporting regarding environmental issues in a firm. Chapter 11 provides an academic survey of eco-labeling and the consumer’s willingness to pay for them. Chapter 12 discusses how firms can measure the total carbon footprint in their supply chains and some of the strategies they can use to mitigate carbon emissions. Using the price of call options, chapter 13 illustrates how managers can quantify the savings attributed to sustainability-related investment. Chapter 14 develops a non-linear optimization model that addresses the complex trade-offs involved in making joint operational and environmental decisions. Finally, chapter 15 develops a Data Envelopment Analysis-based method for supplier evaluation incorporating environmental and business factors.
Author: Mathew Attokaran
Publisher: John Wiley & Sons
ISBN: 1119114772
Category : Technology & Engineering
Languages : en
Pages : 430
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Book Description
In this book the author utilizes his over fifty years of experience in food chemistry and technology in order to produce the most detailed and comprehensive guide on natural food flavors and colors. Unique coverage of natural flavors and natural colorants in the same volume Includes chemical structures of all principal constituents and CAS, FEMA and E numbers. Wherever available FCC (Food Chemicals Codex) Includes techniques and characteristics of extracts, such as solvent extraction, dispersion and solubitization, nutraceutical function and effect of heat
Author: Khursheed Alam Khan
Publisher: CRC Press
ISBN: 0429013280
Category : Science
Languages : en
Pages : 383
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Book Description
This volume looks at new and established processing technologies for fruits and vegetables, taking into consideration the physical and biochemical properties of fruits and vegetables and their products, the challenges of the processing industry, the effect of processing on nutritional content, economic utilization of bio-wastes and byproducts, and much more. Divided into several sections, the volume covers: processing and antioxidant/enzyme profiles of fruits and vegetables (role of antioxidants and enzymes in processing, use of solar energy in processing, and techniques used in making processed products from fruits and vegetables) novel processing technologies in fruits and vegetables (ultraviolet light, pulsed light technology, hurdle technology, physical and biochemical properties) the challenges and solutions in waste reduction, negative effects of processing, and effects of processing on vitamins of fruits and vegetables
Author: Mark Anthony Benvenuto
Publisher: Walter de Gruyter GmbH & Co KG
ISBN: 3110597780
Category : Science
Languages : en
Pages : 146
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Book Description
The 5th volume of Green Chemical Processing considers sustainable chemistry in the context of governmental and corporate interests, explaining how “red tape” can help or hinder the “greening” of industry processes. The American Chemical Society’s 12 Principles of Green Chemistry are woven throughout this text as well as the series to which this book belongs.
